3 French Dip Sandwich Recipes
In American cuisine a French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France.
French dip sandwich recipes are very well-liked. The French dip sandwich was invented by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was living in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen known as 'Philippe The Original' on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.
Philippe accidentally dropped it in the pan in which the beef had been cooked, but served it up anyway. The policeman came back with a couple of friends the next day to taste the 'dipped' sandwich and the French dip sandwich was born. The sandwich bar is still there and still serving French style sandwich recipes nearly 90 years later.
Being French, Philippe would have called his sandwiches 'au jus', which means 'with juice', but many Americans do not know this and ask for their French dip sandwiches 'with au jus'. These days, the sauce is frequently specially prepared or concocted separately so that it is far more elaborate than merely the simple juices from the tray, but you can make it as complex or as simple as you wish. There is also no reason why you can not make up vegetarian or fish French style sandwich recipes.
French Dip Sandwich
1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked beef
4 servings French bread or long crusty rolls, cut in half lengthwise
In a 10 inch frying pan, combine gravy and beef. On a gentle heat, heat through, stirring occasionally.
To prepare the sandwiches, place the beef on the bread. Serve every sandwich with small dish of gravy for dipping.
French Dip Sandwich Au Jus
3 pounds beef, chuck, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split lengthways
Put beef in a slow cooker. Add water, soy sauce, and seasonings. Cover then cook on HIGH for 5-6 hours or until beef is tender.
Remove meat from broth; shred with forks and keep warm. Strain juices; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.
French Dip Sandwiches
1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder
Cut French loaf in half end-to-end. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and reheat beef in juice. Drain beef from gravy then put on bottom half of warm bread. Put top on sandwich then slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.
Serve with French fries and a salad.